2 hours
50 mins
4
Ingredients
5-7 chicken thighs (halal)
- 1 tbsp. garlic, minced
- Gravymaster sauce, enough to coat the chicken
- 1/2 tsp. (each) onion powder, black pepper, adobo, paprika, cayenne pepper + garlic salt
- 1 tsp. (each) garlic powder + thyme
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/4 cup of olive oil
- 3/4 cup of broth
Directions
Step 1
In a bowl, mix all the seasonings and browning sauce. Add the chicken and coat evenly. Cover and marinate for at least 2 hours, ideally overnight.
Step 2
Heat oil in your Always Pan over medium, add veggies and cook until soft.
Step 3
Add the chicken — including any sauce from the bowl — and brown both sides, about 10-15 minutes total.
Step 4
Pour the broth in, bring it to a boil, then lower the heat to a simmer. Cover with lid and let cook for 30 minutes.
Step 5
Stir, taste, and add more broth or seasoning as needed.
Step 6
Cook for another 15-20 minutes without the lid, allowing the sauce to thicken and the meat fall off the bones.
Step 7
Serve with rice + enjoy!
